Abstract: A milk powder having lactose in essentially crystallized form and from 20% to 30% fats by weight of dry matter of which from 20% to 90% are in the free state is produced by seeding a material of lactic origin with fine lactose crystals to initiate crystallization of lactose. A dispersion forms, fats are added, and the material is spray dried.

Abstract: A process for preparing a powder-form composition for preparation of a frothy beverage is prepared from an aqueous solution and suspension of fats, proteins, lactose and other carbohydrates, wherein the ratio by weight of proteins to lactose is from 1:3.5 to 1:5. The aqueous solution and suspension is preheated, heated, concentrated, gasified, pressurized and then this concentrate is directed through a spray nozzle and the spray is contacted with a plurality of turbulent component streams of drying air to decrease the pressure at the spray nozzle. The composition is then post-dried.

Abstract: A powder-form composition of fats, proteins, lactose and other carbohydrates, in which the ratio by weight of proteins to lactose is from 1:3.5 to 1:5. The particles of the composition have cavities containing gaseous contents which, upon reconstitution to prepare a beverage, are released and a froth is formed on the surface of the beverage.